|Bacon slices||4 , diced|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Condensed chicken vegetable soup||1 Can (10 oz)|
|Milk||1 1⁄2 Can (15 oz)|
|Water||1 1⁄2 Can (15 oz)|
|Drained canned whole kernel corn||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
1. Cook bacon in a saucepan until crisp. Remove from pan to absorbent paper.
2. Pour off all except 1 tablespoon fat from pan. Add onion and cook until tender.
3. Stir in the soups, milk, water, and corn. Heat thoroughly, stirring frequently.
4. Garnish chowder with bacon and parsley.